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Roast chicken garnished with herbs on a platter, surrounded by lemon wedges, green beans, parsley, rosemary, salt and pepper shakers, and a green napkin.
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Herb-Roasted Chicken

When you need to cook a whole chicken but don't want it to be boring, this herb-roasted version is your answer. The secret is a fragrant herb butter mixture of fresh rosemary, thyme, and sage that gets massaged both under and over the skin, turning a basic chicken into something delicious with crispy golden skin and incredibly juicy meat. This recipe is easy enough for weeknight dinners or impressing your Mother-in-Law.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 332kcal
Author: Abi Gunasekaran

Equipment

  • Roasting pan with rack
  • meat thermometer
  • small mixing bowl
  • Basting brush or spoon
  • Sharp carving knife

Ingredients

  • 5-6 lbs whole chicken patted dry
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage finely chopped
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon cut into wedges

Instructions

  • Preheat the oven to 425°F (220°C).
  • Remove giblets from the chicken cavity and pat the bird completely dry with paper towels.
  • Rub the inside cavity with a pinch of salt and insert lemon wedges and fresh herbs.
  • In a small bowl, mix melted butter, olive oil, garlic, rosemary, thyme, 1 teaspoon salt, and pepper until well combined.
    A spoon lifts herbs and butter from a small bowl of clear broth, with fresh herbs in the background.
  • Gently loosen the skin over the chicken breasts with your fingers.
  • Spoon some of the herb mixture under the skin and rub the rest all over the outside of the chicken.
    Close-up of raw chicken coated with chopped herbs, minced garlic, and black pepper, placed on a roasting rack.
  • Place the chicken breast-side up on a roasting rack in a pan.
    Raw whole chicken coated with herbs and butter placed on a metal rack inside a roasting pan, surrounded by small bowls of spices, herbs, and oil.
  • Roast for 75–90 minutes, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
  • Halfway through roasting, baste the chicken with pan juices for extra flavor.
  • Remove from the oven and let rest for 10–15 minutes before carving.
  • Serve the roasted chicken with veggies or mashed potatoes to enjoy.

Notes

  • Pat it dry: Moisture is the enemy of crispy skin. Make sure the chicken is completely dry before seasoning. We often dry the chicken the day before and let it air-dry in the fridge overnight.
  • Under the skin = flavor: Rubbing herb butter under the breast skin keeps the meat juicy and deeply seasoned.
  • Truss it: Tie the legs loosely with kitchen twine so the chicken cooks evenly and looks presentation-ready.
  • Thermometer check: Always cook to 165°F in the thickest part of the thigh (no guessing, and juicy, not dry).
  • Rest before carving: Let the bird sit 10 to 15 minutes so juices redistribute before slicing it.
  • Built-in side dish hack: Roast the chicken on a bed of carrots, onions, or potatoes to flavor the drippings and make instant sides.
  • Pan sauce bonus: Deglaze the roasting pan with white wine or chicken broth for an easy, flavorful jus

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 2g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 532mg | Potassium: 294mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 2mg